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how to build a crooked cake how to make

how to build a crooked cake how to make


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    How It's Made Bulk Chocolate - YouTube !!!
    chocolate owes its existence to the cocoa bean
    the ancient civilizations of Mexico and Central and South America
    cultivated the seed to make a drink the Spanish conquest
    brought this chocolate drink to europe but it wasn't until

    that a British company invented solid chocolate
    on this factory makes chocolate
    in various forms and sells it to companies which manufacture chocolate
    products for retail sale
    it also supplies chocolate components such as cocoa powder
    and cocoa butter in most of the cocoa beans arriving here come from West
    Africa
    which grows seventy percent of the world's crop on
    a conveyor belt most them through cleaning system a series of sieves
    which screen out twigs stones and other debris
    in next stop
    is a micronized their a revolving drum which heats the cocoa beans
    to loosen their shells in
    in
    then they enter a shell removing machine called a window where
    inside successive breaks drag the beans across screens
    pulling off large pieces a shell then a vacuum it sucks away the remaining
    smaller pieces
    in removing the shell exposes the inside of the cocoa bean
    which is called the name the factory will roast the natives
    to develop their flavor more than fifty percent of the Navy is fact
    which is cocoa butter to make chocolate they'll combined process names
    cocoa butter and sugar along with milk powder if they're making milk chocolate
    first the factory processes: the names by grinding them
    the heat and friction activate the cocoa butter producing pure liquid chocolate
    called chocolate liquor the factory extract some other cocoa butter
    to sell it separately as a chocolate making ingredient and to use for
    in-house chocolate production along with other ingredients in various proportions
    the dark chocolate recipe for example calls for more chocolate liquor
    sugar in cocoa butter but no milk powder the recipe for unsweetened chocolate
    contains no sugar the mixer blends the ingredients
    to the consistency a very thick cake batter the flavor is fine by this point
    but the coarse texture needs to be smoothed out
    so the chocolate mousse to refining machine passing between a set a
    which reduced the particle size so much so
    that within just minutes the chocolate leaves the refiner
    as a fine dry powder but now it needs to be re liquefied
    so the next stop is a machine called a conscience
    the friction and heat once again activate the cocoa butter
    returning the powder to a liquid state at this point they add more cocoa butter
    enough to reduce the viscosity to the exact thickness they need
    just a bit for example if they're making chocolate chips
    for much more if they're making a thin chocolate coating
    in for chocolate chips the conscious he's a machine called
    a drop depositor as the name implies it deposits drops have chocolate
    onto a conveyor belt on the nozzle trays
    are interchangeable so the machine can be set up to produce various sizes of
    chips
    discs were other shapes in
    the chocolate chips still warm and soft
    enter a cooling tunnel traveling for about five minutes
    through several temperatures ounce which vary between
    and
    degrees Celsius
    by the time the chips exit the tunnel their hard
    well
    a conveyor belt then takes them through a metal detector
    a standard food safety precaution in
    the factory also produces four and a half kilogram
    bulk format chocolate bars a depositor feels bar shaped plastic molds
    the conveyor transfers them to an elevator system
    which moves through a cold room for about two hours
    this constant motion insures optimal
    air circulation helping the cooling process chocolate showing slightly as it
    cools
    so the bars pop out of the Moleskine easily to make the chocolate look as
    good as it tastes
    the factory cools then repeats the liquid chocolate
    before depositing it this process call tempering
    promotes the growth above the most stable cocoa butter crystals
    making the surface and the Chocolate smooth and shiny
    on there *** *** How It’s Made Chocolate - YouTube !!!
    Brussels
    as well as its world famous fans in the Belgian capital has a trademark that
    arguably more tasteful chocolate and it comes in all shapes and sizes

    these is how a Belgian factory makes chocolates
    on a massive scale in this truck
    is the star of the show pure unadulterated
    chocolate to keep it's often the trucks tanks
    the chocolate is capped at
    degrees Celsius
    up did
    from there it's pumped into the factory storage tanks
    them every single day this factory produces over half a million individual
    chocolates and truffles
    and these tanks a cap topped up with chocolate
    it will be used for hundreds of different varieties and Suites
    and love the nation's favorites is the Caprice
    sacks follow hazelnuts and almonds are used to make the show
    that most it for
    minutes at 115 degrees Celsius
    large quantities of corn syrup to put into a bowl
    up
    and combined with icing sugar when it's heated
    that makes caramelized is meanwhile
    the roasted nuts have been clamped down now they can be added to the mix
    well
    the mixture is laid out onto a conveyor belt
    and sets to form a nut brittle up
    it's cut into squares passed along onto a heated surface
    where workers roll them into the Capri shape
    the fill in for the Caprice is a rich Manila cream
    this is not the weight watchers variety
    blocks a butter and sugar are followed by vanilla extract
    lecithin to bind it all together and finally just to make absolutely certain
    that your doctor wouldn't approve
    a dollop white chocolate
    the mix is taken to the production line workers feel
    each roll individually
    the finishing touches the caprices of course a sumptuous chocolate coating
    because Belgian chocolate has a worldwide reputation to maintain
    the chocolate mix is regularly checked and somebody created a machine to do it
    even the temperature
    the chocolate is important as it affects the taste and texture
    the final sweets
    as well as golden oldies like the Caprice this factory regularly
    adds new varieties to its range a new chocolate truffle begins life is an idea
    sketched on to a pad
    way you don't have to be a great artist to be a chocolate designer
    all you need is a good imagination ok
    in the in house kitchen a variety of ingredients attested to get the taste
    and look perfect
    once he's happy with the texture and taste the chocolatey and can dig in
    crafting the baby food samples of his new chocolate truffle
    the spoons in a milk chocolate makes
    and leaves it till it starts to assess when he turns the tray over
    the soft center that hasn't yet set fools ain't been chocolate shells
    he then pipes in the feeling before covering the place with another layer of
    chocolate
    when they hardened they can be tough times
    the recipes approved and it goes on to full-scale production
    dislike before chocolates pumped into the trays
    and when it's part he says the trays a tipped over
    leaving behind the chocolate shells
    giant farm school the chocolate to encourage the shells a hard on
    the feeling is then pumped in
    final layer of chocolate makes the base because
    the excesses or reused a slight twist loosens the heart and sweets from their
    trade
    day they come down the line upside down
    so they're simply flipped over
    and it's ready a newly crowned contender
    competing for the Brussels thrown the well
    wells *** *** HOW IT'S MADE: Inside the Hershey's Chocolate Factory (720p) - YouTube !!!

    would know who her he decided to build the world's largest chocolate
    factory
    in the cornfields a Derry Township mud
    this is where it all began the town grew up around the back room
    independently but benefiting from steady employment
    mister person's personal legacy of concern for the community
    can be individual wild things in and around the factory have changed over the
    years
    that peace dove milk chocolate is as popular as ever
    and the business of making milk chocolate products is as fascinating as
    ever
    the chocolate bizarre happy belabored
    that America's favorite and it blames happily with other natural flavors
    there are probably hundreds maybe thousands of different ways we can enjoy
    chocolate food we buy at the store well
    or may get home I'll
    the
    the new

    the
    when Milton her he built his backroom no chocolate was a delicacy in jordan
    primarily by the well-groomed
    but my developing his own special formulations are manufactured at me
    who proved that no chocolate could be made and shipped
    all over america at a price most people could afford
    by using this site was no answer dial
    mister who knew that to mass produce milk chocolate
    him and lots of it so
    this location was ideal the rich
    dairy farms here could produce many thousands of gallons of fresh milk
    every day
    land build room are everyday rain or shine
    all year round stainless steel tank trucks visit dairy farms in the region
    to become
    reggie whole grade AA Milne's her he buys the entire
    out would love more than
    for me amounting to over one million pounds of
    milk today
    when this build lock is broken so
    by the bar beginning right at the bar
    hershey insures that all government standards for quality and cleanliness
    are met
    or included the company maintains a BB or representatives
    to inspect each crime on a regular basis and no callers conduct a series of
    quality checks to
    every time I'm not call or visit the farm he takes what's called
    a universal sample which will go to the lab for testing of
    well
    the plant drugs hold up to
    gallons
    for about fifteen thousand pounds of mail
    the receiving station at the factory is open
    hours a day
    and the cooks are the release problem sanitized
    after delivery
    the universal symbol for me farm is broad immediately to the milk receiving
    laboratorio
    here tests for bacteria count and butter but come down
    are among the many conducted in a continuous tightly-controlled quality
    assurance program
    bout obviously it takes more than me know
    to make no problem and the Palm Pre requires a constant flow of natural
    ingredients
    from many different countries around the world of
    in the lush tropical growing areas of South and Central America
    Africa and the South Pacific we find such groups as
    Google banana I know and we also find
    last heels and sugared unlike most crops which are grown for their fruit Orleans
    or root because the Kenyan cell the
    dog that is important here
    when the king is ready harvest crews worked seven days a week to bring in the
    crop
    large knife that uses called commercial
    universal tool and tropical agriculture of
    for he uses sugar many different parts of the world
    including be jurors grown in the United here in the probable
    as in the stable it's impossible to travel workbook unloads a
    coming over long distances so small sugar mills are usually scattered
    throughout the growing region
    for immediate process of
    he was we've been ground under tremendous pressure
    release from the Jews which is gone and props under the grinding wheel
    the fibers wooden way removed by conveyor belt
    to help you all the little boy learn initial processing
    transforms the wrong jus into of brown sugar syrup of
    subsequent refining procedures girl who was in liquid are expected
    to produce the white crystals sure we're all familiar
    sometimes within a few miles
    the playing field other partners are cultivating very delicate very special
    treatment usually planted under collar varieties approved
    to protect them from direct sunlight leaves arco courtroom their schemes on
    the basis of
    all cocoa and chocolate products the seams
    called cocoa beans Road in me
    hard with her about
    inches in length the correct scientific name for
    this proved
    is he'll grow market power which means
    who'd above god
    these unusual dreams drive within 20 green the equator
    and have a continuous growth cycle the fruit seems to be a part
    haphazardly because the tiny blossoms grow directly from the prom
    or main branches instead of the owns a smaller branches
    lose is nature's way of protecting the public clusters a ripened fruit
    which needs solid support would take
    five to six months for the pods to reach maturity
    and harvesting techniques vary from region to region
    from palm to palm in many areas
    the growing and marketing a cocoa beans is the prime source of income
    and the small independent primer like his counterpart in other agricultural
    areas of the world
    depends upon a good-hearted
    bud since the trees have a continuous growth cycle
    there is no one week or month when an entire crop is ready
    the pods are cut down as they ripen
    in some larger operations the parts are collected and taken to a central station
    for opening often as in this case opened in the field
    with razor-sharp machete working side by side
    father and son efficiently strip the with beans from the palms
    onto him be banana leaf
    an expert worker can open seven or eight Hobbs per minute each one containing
    thirty to forty cocoa beans surrounded by a white bow
    these the burdens still play an important role in many coca growing
    regions
    as small farmers bring their beans to a central area
    pork fermentation unbridled here
    payment is made by the block ammonia measurement
    equal to about
    problems weapon
    the cocoa beans are then he into piles and allowed to ferment
    not through her mental causes a chemical change in the core
    which helps develop a column labourer who could be
    it also hardens the gonna be into a protective shell
    which will be removed later in the backfield the piles are covered with
    plantain or banana leaves
    to help contain the hood during the five-day six-day permanent Asian process
    the fermented cocoa beans are then spread out to dry in the Sun

    build
    they're cool or regular andy is driving platforms are built on crime
    so that in the event of rain they can be rolled under
    can rule word
    but dried bean are less susceptible to means a more
    and they are now ready for shipment oversold
    gore was unreasonably with a variety of agricultural
    Gordon and even wider variety of manufactured goods being
    importer in logic board railroad tracks go
    right now onto the dock the drone
    cocoa beans now back in the 140-pound bags
    are transferred from a boxcar to the whole to them ocean-going prison
    destination United States of America
    Google beans on route to the battery her he will arrive at one of our large
    East Coast ports of entry often Philadelphia
    the beans are quickly offload the purse to the continuing series of quality
    assurance tests and inspections begins
    right here of
    with the divine called p
    samples are taken from me incoming shipments for laboratory analysis of
    of carloads of beans arrive about greed throughout the year
    from the world's great cocoa growing regions beans from Ghana and Nigeria
    from Brazil in the Dominican Republic from New Guinea and Malaysia
    actually from more than a dozen different country and because
    each region produces a beam with it own distinctive flavor
    each's delivered automatically from the rail siding
    to individual storage silos the total capacity in this facility is $
    million
    pounds
    and if you want to figure it out you'll find that all made a lot of chocolate
    bars
    there's a constant flow of income and bring breakers a warehouse clubs are
    devoted to the store
    job him Obama person uses
    large quantities Obama some of them coming from the company's own grows in
    California
    units arrive in even greater quantities
    thousands of tons a year for my southern and southwestern state
    passed through this warehouse to be used in a variety of blood
    in the research laboratories this panel plays a significant role in determining
    how ingredients will be used
    which new product recipes will actually go into a factory production of being a
    member at the taste panel
    is an unusual job and a great responsibility identifying
    chartings total differences simply Craig room webster of course some formulations
    remained unchanged year after year
    and the details about all of them are highly guarded secret
    factory production schedules determine the quantities up specific ingredients
    that will be drawn from storage on
    any given day
    and five or six different types of chocolate may be in production at the
    same time
    scheduling the floor cocoa beans is a specially come play beans are withdrawn
    from the storage silos according to type
    and are injured in an elaborate cleaning gordon Liddy
    who include here in the series the is remove foreign matter
    them they are routed by conveyor belt to a storage tank which supplies the one
    delivered
    here proportions for specific racial are programmed into the automatic blending
    whistled
    he station introduces one play but being to the continuous
    globe London prod precise quantities are measured
    in pounds per minute old
    in an extension of the continual process the blended beans probable
    huge old it's impossible to see inside
    what dry roasting at temperatures over
    degrees Fahrenheit
    or to
    degrees Celsius develops the
    flavor and aroma revealed them
    in a completely implausible you know the Bene Israel
    and you mean broken into fragment called
    rooms at the various blends are transported to a specified harper's
    with being the giant purple emissions on the floor below
    of
    the road near have a natural cocoa butter content about
    percent
    which is released during the milling process the result
    was approved flowing liquid traditionally this has been called
    chocolate liquor
    although it has no alcoholic content all products made in the background begin
    with this liquor
    however back who are looking for he went into business
    it was discovered that chocolate beverages Houston better
    when the cocoa butter content of the letter was reduced so in making cocoa
    and cocoa products
    today these giant presses we lose most to the cocoa butter
    out a little liquor of
    of
    of
    are
    old
    the water is drained away and will be used in the making of milk chocolate
    dry cake that remains after the butter is wheeled out
    will your Google I
    well have been problems between cocoa and chocolate
    with the amount of cocoa butter present old
    the key those who several grinding find impossible
    until it's ready for parking as pure cocoa
    or is blended with other ingredients of
    in another section of the battery whole milk is being condemned
    the first of many complex procedures in the making of milk chocolate the when
    almost all the water content has been removed
    the milk is root the consistency and family chocolate liquor and sugar or
    the mixture looks good enough to eat right now
    however many more stems life
    Co
    the mixture get dryer and writer
    until slightly what is conveyed as a coarse powder
    to another series the only thing that pulled
    the blending and Mikel or computer-controlled
    and from this console additional cocoa butter is introduced
    to make the finished chocolate richer in place for creamier in texture
    the mixture is now little world
    and from this control center the flow is directed to one of many
    punching machine old the name card
    years ago when the machines were shaped like the scene showed
    today there are a variety of shapes and sizes in Europe
    inside constant during
    low heat develop the flavor of the mixture which is now called chocolate
    malt
    this world reaction conscious referred for some types of chocolate
    while other chocolate benefit most from longitudinal concentrate
    call
    the chocolate paint entering the conscious good
    invisibly coarse in texture in a back-and-forth or reciprocating and
    large granite rollers row blazed over a corrugated granted bail
    after
    hours unconscious this chocolate has reached our router Miller
    consistent
    with labor too mild if you remember a board member crew would you agree with
    chocolate in the Commons
    no jumbled good as it looked of
    old but he doesn't want really grueling
    not yet one final and important operation is required
    and these men are preparing to pump with chocolate paste from the comp
    to the refining Department old world
    when the refining process massive
    steel rollers reduce the particle size a blended ingredients
    making a pie and peas even finer really velvety smooth and textured
    while the chocolate posed as being refined the peanuts and almonds required
    for some products
    are prepared for your stuff after cleaning
    an electronic sorting but all unit light-colored
    automatically rejecting any that are below standard Commons much power
    equally rigorous inspection they are conflict prior to roasted
    this has got to be one of the most aromatic Department summer
    peanuts and almonds are roasted in the stainless steel other
    in an automated process that develops and enhances the natural not play over
    the result of this special process with a flavor that is
    deliciously different a believer that blends especially well with milk
    chocolate in the finished product as the not to convey
    too many different department the refined milk chocolate paste is cool to
    a working temperature

    degrees Fahrenheit
    degrees Celsius
    to make solid bars have no
    chocolate Rosa stainless steel moulds
    on an endless belt are billed over and over again during
    each production Seattle
    cool
    are
    are
    to build houses under to deposit each have a link alternate rows of moles
    automatically ruled
    if a nominal dollars being molded the not so deposited in the mold
    before the chocolate
    cool
    for all
    home
    of throughout the factory round-the-clock surveillance is
    maintained by quality assurance technician
    chocolate samples are delivered to the laboratory for analysis to ensure
    adherence to all qualities
    general the performance of each machine
    is also checked regularly here a sample tray from depositor number fifty

    is weighing to me sure it is depositing the specified amount of
    the field goals are vibrated and who orders the
    couple who along the tunnel for vibrational the chocolate while it's
    still in a semi liquid
    stable hopes to assure solid well for me bar with no iraqi a bubble
    at the end of the tunnel finished nope
    chocolate bars amor and move toward the automatic packaging equipment
    without any human contact
    old up
    course not all chocolate mold
    you know Byzantine you the North dropping
    chocolate onto a moving belt cool
    cool
    home
    up
    a
    no boo
    home
    boo
    up
    a
    par
    up chocolate is made to be
    and no one can enjoy the pleasures a bit scared here in the bathroom so
    packaging to the various products is probably as important as making the
    take special berlin's and equipment to prepare products for delivery to stores
    all over the country in
    so they can be placed on the shelves red undamaged and properly labeled
    home
    home
    in
    in solid chocolate bars liquid Europe and powdered
    poconos require a different types of containers in a wide variety of sizes
    paper and cardboard and
    caymans the almost loop K
    the old healed so with complex machines and material handling systems in
    operation
    all over the battery with a wild and wonderful
    as much fun to watch as it is to eat the products themselves
    welllll almost are
    are
    K
    le
    hmm
    little
    are
    are containers are filled in well automatic
    there's anything wrong with our router
    you'll automatically %uh
    learn you're likely to find a quality assurance technician
    picking up samples for the lap
    are
    them
    that
    the
    on
    in
    more any product leaves the factory it
    and its ingredients have been cap tested analyzed and scrutinized
    every step of the way in
    in the quality assurance laboratories experts in nutrition
    food science and microbiology are guided by the problem Excellence program
    they maintain standards that are stricter
    more comprehensive than those imposed by government agencies
    and their efforts to assure consumers that they'll get the quality and
    quantity the expert another consumer service
    is generated by home economists the person
    the specialist experiment with chocolate and cocoa
    in a wide range recipes that can be followed in the home
    successful new ideas and traditional favorites are
    photograph so collections a village street address the beans can be printed
    book redistribution
    press releases are also used by newspapers and magazines all over the
    country without mention a brand new homes
    introducing readers to new and delicious uses a charcoal
    we hope you will enjoy this brief introduction
    to the great American chocolate factory and the communities surrounding
    I'll chocolate user happen flavor and this is a happy town
    but never got a chance to visit you might want to sleep talk with world
    were simulated tour of the factory was conducted all year round with no charge
    for admission
    thanks for watching and have a happy day *** *** Chocolate Chip Cookies | How It's Made - YouTube !!!
    each ingredient
    goes into an industrial size mixer starting with white sugar
    then brown sugar do then butter
    do the mixer thoroughly blends these first ingredients
    until the butter becomes soft and creamy and the sugars
    are evenly dispersed I'll then it's time for the headliner
    chocolate chips do next
    flower followed by baking soda
    to make the dough to rise and salt
    to add flavor
    the final ingredients our whole X beaten
    combined with vanilla made from beans harvested in Madagascar Africa
    mixing resumes until everything's well blended
    which usually takes about five minutes workers transfer the cookie dough to a
    machine called a former
    it pushes the dough through round eyes producing relevant role
    around pieces weighing
    grams each
    one of several sizes the factory produces good
    the factory then flash freeze is the dole rounds for sale to foodservice
    customers
    such as restaurants and hotels which bake the cookies
    in their own kitchens the Freestyle
    uses liquid nitrogen to create the frigid temperature
    the passing dole rounds solidify in approximately five minutes
    exiting the Freestyle the dole grounds pass
    under a metal detector to ensure they don't contain any metal particles
    the packaging system is entirely automated
    the first station directs the box the second station
    lines it with plastic well a conveyor belt meanwhile
    feeds the frozen and baked cookies onto automated Skeels
    once a scale hits the per box wat feeding pauses
    the bottom swings open and the cookies drop into the box
    now waiting directly underneath the next stations
    ceiling label the boxes which workers then load onto pallets
    the pallets go into a storage freezer where they stay until it's time to ship
    them out by freezer truck
    to the customer *** *** How its made Luxury Chocolates - YouTube !!!
    finer things in life each one tastes different from the next
    and it's that element of surprise that keeps us coming back for more
    of course you could consult the index on the box
    but that would spoil the fun dude me
    ever since chocolate was discovered people have had a craving for it
    today's luxury chocolates take our addiction to a whole new level
    the at marshmallow cream and lots of pure butter
    to a mix of sugar and corn syrup to whip up some butter cream chocolate
    water vanilla and a special yeast enzyme complete the recipe
    the enzyme will enhance the creaminess
    they took the buttercream between ridged rollers which she did into creamy
    columns
    a wire slices them into bite-size morsels
    the 10th the butter creams to a uniform height
    chocolate loses up through the slats so this conveyor
    to cut the bottoms of the creams then it onto a cool surface
    to solidify
    next the creams travel through two curtains of chocolate
    while being coated on the bottoms again
    a worker uses her fingers to make a symbol on the top
    it's a clue as to what's inside
    a trip to a seven and a half meter long cooling tunnel hardens the chocolate
    and it's a feast for the eyes you can look but don't taste
    these chocolates are headed to the stock rims
    now production takes the sweeter and as they cook up
    a caramel filling they add sugar and salt to water
    followed by corn syrup and a lot of heavy cream
    dome
    they fire up the burner and turn on the mixer
    they add butter to enhance the flavor as the mix comes to a bubbling Boyle
    it caramelized apps then they kill the heat
    otherwise the next ingredient pure vanilla would evaporate
    do
    they apply a non-stick substance to a big pants then pour the caramel
    into it
    they leave it to set overnight
    the next day they divide the caramel slab into squares
    dome
    they fear the caramel squares into a device
    with circular knives it's called again cutter
    and it slices the squares into strips
    they turn the sliced square sideways and it goes through the gang cutter again
    to create carrabelle cubes
    they'd s the caramels with starch so they won't stick to each other as they
    go through the chocolate coating system
    and that's how they get the caramels in the chocolate
    to make kordial cherry chocolate they'll the cherries
    into a revolving panam
    they add sugar crystals and as the cherries roll around
    to get an even coating
    along with the sugar these cherries have been coated with a special enzyme
    it will turn the sugar to liquid over the next
    days
    for juicier cherry taste the
    the enzyme effect is why the cherries get an extra coating of chocolate
    it creates a solid shell that contains the sugary liquid
    on
    and now they're ready for cherry-picking chocoholics
    each box of chocolates contains eighteen to twenty different varieties
    since they make three to four flavors today he can take up to a week
    to produce one of these luxury assortment
    discourse they'll be devoured in no time at all
    for the customer it's one sweet deal *** *** How It’s Made Luxury chocolate cake - YouTube !!!
    T
    you'll love cake
    especially chocolate cake and this is one of the most luxurious chocolate
    cakes
    in the world the Sasha viennese chocolate torte
    are
    one
    everyone knows he can't make a cake without breaking a few eggs
    and he is a lady who knows better than most
    she hopes to break and separate over a million eggs
    every year the

    X and beat until the form soft peaks
    way
    in the next mixer is the cake makes this
    is not health food along with the yolks and flower
    there was a generous dose a butter chocolate and sugar
    the fat cats and teeth into dozens of 21 sent me to take teams ready to be baked
    just like you might do at home
    but here they bake
    a tea cakes at a time
    they go into the other for an hour at
    degrees
    that's gas mark 5 if you haven't bought nothing for a few years
    when they're baked
    a two-man production line gets the cakes and other teens as quickly as possible
    the left too long the mix will stick to the tin
    and the cakes will be ruined
    this machine slices the cakes with a thin wire
    leading to perfect holds every time
    d
    it's the feeling that gives these cakes that distinct taste
    dolls have sweet and sticky apical jammer heated in these parts
    and then spooned onto the base it's looking like a bit of a mess as the
    confection adults along with abandon
    but that's not a problem as the whole cake is about to be smeared all over
    that with the gooey source
    any dieters who have made it this far
    look away now it's time for the final layer of the cake
    lashings of dark chocolate source
    hmmm
    the left to cool
    and
    than ready to be packed
    like all the ingredients that go into the cake itself
    only the finest is good enough and that means an elegant wooden box
    love care and she a number of calories that go into making a sack should be an
    easy chocolate torte
    will ensure that it won't stay in the box full on
    wells *** *** How It’s Made Chocolate spread(Nutella) - YouTube !!! *** *** How It's Made - Chocolate Coins - YouTube !!!
    this edible money is a symbolic treat
    in some parts of the world chocolate coins are stuffed in Christmas stockings
    to celebrate the charity of saint nicholas they're also handed to jewish
    children
    during the festival hannukah to teach them the value of money
    and charity the mint chocolate coins don't have any purchasing power
    but they do buy a lot of appreciative smiles from the kids
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    they start with a giant chocolate bars each one
    is a four and a half kilogram hunk a pure chocolate
    the worker transfers the big bars to a cattle it's a kind of double boiler
    hot water bubbles and steams inside sleeve shell
    to heat and melt the chocolate there are two and a quarter tens and liquid
    chocolate
    in this cattle
    the machine now comes the chocolate through a long pipe with different
    cooling zones
    the chocolate thickens but not to the point of solidification
    a process called tempering it causes the chocolate to form a precise crystal
    structure
    for just the right texture and taste the cyclic with chocolate
    flows onto a conveyor that brings the chocolate under a broad blade
    blade levels it to a specific fitness and spreads it evenly
    creating a long she have chocolate the chocolate now begins to coagulate
    and harden despair that process it travels through a refrigeration tunnel
    which is approximately forty meters long this journey transforms the liquid
    chocolate
    into a soft solid home
    next they clean and prepare the dye it's a spring-loaded device
    that works cookie-cutter style to punch ok around blanks
    but there's one big difference
    each cutter is long and tubular so as it punches out the chocolate blanks
    the accumulate inside
    the lattice work have leftovers journeys forward
    to be remounted into the process
    %uh so not a crime of chocolate goes to waste
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    at the end of the line dozens of coin blanks have stacked up in each magazine
    the man piles have leftover chocolate have accumulated
    in a bin that will now be transferred back to the Melting Pot
    on
    now it's time to print some chocolate money to do this
    there at the chocolate first and then embossed both a wrap and the Chocolate
    blank
    simultaneously
    here's how it works sheets have glossy gold foil travel between rollers
    to establish and even tension ahead
    a forked are most to talk the blanks between the foil sheets
    piston like knives move into rap cud
    and fold the foil around the blanks the forked arm then delivers the
    foil-wrapped blanks
    to a diaper s its stance designs on both sides of the coins
    making an impression on the 4 I'll through to the chocolate
    the chocolate although solid is still warm enough to receive the image
    removed from the machine here's with the die heads look like
    these ones are used to emboss chocolate coins with american penny markings
    as for the for oil discards they don't end up on the scrap heap
    instead they accumulate in a bin to be sent out for recycling
    they make one hundred and fifty thousand foil-wrapped coins today
    to change the currency type
    they simply switch die head chocolate coins can be made in many sizes
    with a range of different illustrations %uh
    the Collins now spill out onto a conveyor which takes them to a billion
    all that's left now is the packaging which will be the traditional mesh bag
    from start to finish it takes less than an hour to make a chocolate coins gold
    dollars
    or five dollar poker chips every day it's a jackpot of chocolate money
    at this factory so there's never any shortage in edible cash
    only decisions to be made poker chip or chocolate penny
    you could always flip a coin *** *** How It's Made Chocolate - YouTube !!!
    working in a chocolate factory talk about a childhood fantasy
    well how it's made: is about to take a bite out of one of the all-time great
    dream jobs
    just beware the occupational hazards stomach ache
    weight gain and cavities
    these delicious chocolate confections are made from melted chocolate flowing
    into malls
    the master mold her first made of wood for plaster of Paris
    there then reproduced as copies in an approximate area
    to allow them to become flexible and give them the desired shape
    the sheets have a pox your first he did to
    degrees
    the epoxy she was then placed onto the original malls
    up the sheet is he'd
    then lifted off
    suction from a vacuum system makes it here perfectly to the shapes of the mall
    here we see the approxi- adhering to the master moans
    still hot and malleable the plastic has to be call
    agenda compressed air effectively lowers its temperature
    the mold undergoes a visual inspection to make certain of its quality and now
    we move on to the chocolate
    this melting you need to shell is fed by boiling water
    is like a double boiler and melts one and a half tons of chocolate
    in
    hours at about
    degrees
    the ready to be filled plastic molds are placed onto a conveyor
    billing is done automatically liquid chocolate
    runs directly into the malls this particular machine produces four hundred
    hearts a minute the hearts are filled with
    concoction of chocolate cream and coffee that has been brewed for several minutes
    it takes
    minutes for the chocolate to set
    as the molds move along this nine level conveyor up
    well hardened the hearts arrive at the on molding for
    the molds are turned over and Iran lightly tap some on the bottom
    to allow the choppers to fall out without being broken
    the chocolates fall out onto a sheet
    as soon as they've been emptied
    the molds return to the starting point on the line to be newly Phil
    up
    during their transport on the line the chocolates complete their calling and
    harden up
    now they're going to be prepared for packaging
    packaging depends on customer's preferences
    the chocolates can be sold in ball or placed in boxes
    here
    parts are put into each box
    like the pure chocolate white chocolate comes in a slaps before melting
    milk chocolate is often delivered in the form a one inch per steals
    some chocolates are hollow
    they have to be molded into halves these chocolate players need special
    decorations applied by hand
    before the pouring of liquid chocolate this decoration is made of white
    chocolate with an added color
    in just one hour
    they will make
    pairs they're made by joining two hollow chocolate hands
    the assembly is done using a refrigerated rotating machine
    up
    this machine turns the mall to 4 360 degrees on two axes
    and vibrates the chocolates to prevent the formation of their balls
    the chocolates rotate for five minutes
    before being sent to the cooling conveyor where they will remain for
    another
    minute period
    and now they're ready at this point
    the Bears are on mold and they head off for packaging
    up
    each year this company processes 550 tons of pure chocolate
    many thousands of products are made here
    using four hundred different malls in a variety of sizes *** *** DIY EOS Made From Nutella!! The BEST Recipe for Chocolate Lip Balm - YouTube !!!
    to
    beli today nah
    a world you Google
    height of black
    live yeah yeah
    yes last time self-styled
    US of I'm using a new one this project is actually great
    for using a cold now kathleen cutaway
    any the palm at the top don't actually that US bomb for this project so
    free to keep it for another DIY so there's a little tricky ok cool US
    containers
    you to see your mouth is those little plastic tarp that's the top the side
    and you want to push in life right there and with little out until the great
    pops out now keen up any leftover bits because you don't want to lose affecting
    the smell here in a televised
    I'm using the simple chips of these lacks water into motion
    these are usually sold as Campbell making supplies
    and you can find them on Amazon which I think lol the next weekend is coconut
    oil
    adoptees from any health food shop last but not least
    you'll definitely need some Nutella one of the main ingredient
    the teller is actually palm oil so that combines the coconut oil to give you a
    more moisturizing balm
    first part
    into a deep Cup
    next at one he put a spoon
    of Nutella I experimented with this recipe several times after filming the
    video
    so for best results make sure use to
    3 tablespoons coconut oil the full recipe is in the comments box below to
    please check that
    shop place the cop in a shallow water bath
    and until all the ingredients have melted
    dome not taken into US container unscrew the two pieces back together
    keep this on a flat surface and something important to tell the bomb
    keep going until it just covers the top of the great put this into the freezer
    for
    minutes annisten come out looking like this
    last name snapback US contain back on
    now you can turn it around opened and then
    to reveal your amazing the telecom the coconut oil
    ensures that the bomb goes off clear so you don't have to worry about getting
    brown color your lips
    but it smells incredibly like to tell a and it tastes like this
    and but at least six months because mattel has a really long shelf life
    world thanks a lot do yeah he's go
    and fine china of
    see you soon well *** *** How to Make Home made Chocolate - YouTube !!!
    this do
    dude hello nice and Ghana Kenya watching a favorite cooking Canada ready steady
    eek
    today I'm going to show you how to make homemade chocolate and is also better
    than the store bought ones
    asset base bed and also an expensive and watched in the end as I'm going to show
    you
    defend the aviation sulfate to let me show you what you need for this
    Google powered
    tablespoons made powder

    grams back to
    tablespoons
    Shugo with Article what bill
    cup
    1 teaspoon of vanilla extract footsteps eat the meat powder
    and cocoa powder with the help of the screen I know Cantina
    and then keep it aside this will help in making a chocolate more creamy and soft
    now heat water ensure good in a way say and bring it to boy
    reduce the flame and continue cooking the setup I'm pay it preaches one spring
    consistency
    now you can see my setup is come to one string consistency
    now remove it from the flame and acted like a quick now next
    from agony like to lick and makes way I'm although but that is nicely made bed
    and though many love dance nicely with the setup now next am going to act the
    Google and made about a mixture gradually
    a few tablespoons added I'm makes nicely slowly pulling it insane
    did you get the right consistency and the texture now my lovely
    and glossy chocolate is ready and now I'm willing to make
    homemade chocolates out of it and when to put it in now chocolate mould
    with some roasted almonds and reasons so I hope you like my lovely homemade
    chocolate
    as you can see they have to come out fairly rich and they couldn't
    and as you can see do they have used if in a hosted almonds and raisins open and
    if you want you can use different me was like but this collagen rights groups and
    all today could take the different backing papers
    and even non-defense present day but you can be nice and give gift for any kind
    of locations but the five keys and gatherings and if you really enjoyed
    watching me do they hate the night but did and do subscribe to a beast adet for
    more such recipes
    every Tuesdays and Fridays now you can also connect with me on Facebook the
    link to my peak is in the description
    did and a good get off a safe and happy cooking
    I
    but dude *** *** HOW IT WORKS - Chocolate Cake - YouTube !!!
    you'll love cake
    especially chocolate cake and this is one of the most luxurious chocolate
    cakes
    in the world the Sasha viennese chocolate torte
    I'll
    everyone knows he can't make it K
    without breaking a few X and he is a lady who knows better than most
    she hopes to break and separate over a million eggs
    every year
    YX beaten until the form soft peaks
    in mixed mixer is the cake mix this
    is not health food along with the yolks and flower
    there is a generous dose butter chocolate and sugar
    that that gets anti into dozens up twenty one centimeter cake teams
    ready to be baked just like you might do at home
    but here they bake
    a tea cakes at a time
    they go into the other for an hour at
    degrees
    that's gas mark 5 you have important event for a few years
    when they're baked a two-man production line gets the cakes and other teens as
    quickly as possible
    the left too long the mix will stick to the tin
    and the cakes will be ruined
    this machine slices the cakes with a thin wire
    leading to perfect holds every time
    it's the feeling that gives these cakes their distinct taste
    battles have sweet and sticky apical Germany heated in these parts
    and then spooned onto the base it's looking like a bit of a mess as the
    confectioner dollops along with abandon
    but that's not a problem as the whole cake is about to be smeared all over
    with the gooey source
    and he dieters who have made it this far
    look away now it's time for the final layer of the cake
    lashings of dark chocolate source
    it
    the left to cool and
    they're ready to be packed
    Mike all the ingredients that go into the cake itself
    among the finest is good enough and that means
    an elegant wooden box love
    care and she a number of calories that go into making a sack should be an easy
    chocolate torte
    will ensure that it won't stay in the box along
    up *** *** How It's Made, Assorted Chocolates. - YouTube !!!
    e
    I'll
    ever since chopper was discovered people have had a craving for
    today's luxury chocolates take care addiction to a whole new level
    well
    the ad marshmallow cream and lotsa pure butter
    to make some sugar and corn syrup to whip up some butter cream chocolates
    well
    water vanilla and a special yeast enzyme complete the recipe
    the enzyme will enhance the creaminess
    they took the buttercream between raged rollers would shape in a creamy columns
    a wire slices them into bite-sized morsels
    I'll
    well
    the Tampa butter creams to uniform height I'll
    chocolate loses up through the slats have this conveyor
    to coat the bottom serve the creams then it's on to
    cool surface to solidify next
    the creams travel through two curtains have chocolate
    well-being code on the bottoms again
    a worker uses her fingers to make a symbol on the top
    it's a clue as to what's inside
    I'll a trip through a twenty four and a half foot long
    cooling tunnel hardens the chocolate and it's a feast for the eyes
    to make cordial cherry chocolate they loaded shari's into a revolving pans
    they add sugar crystals and as the cherries roll around
    they get an even coating well
    along with the sugar these cherries have been coated with a special enzyme
    it will turn the sugar to liquid over the next
    days
    for juicier cherry taste I'll
    the enzyme effect is why the cherries getting extra coding the chocolate
    it creates a solid shell that contains the sugary liquid
    well
    and now they're ready for cherry-picking shopaholics
    well
    each box of chocolates contains eighteen to twenty different varieties
    since they make three to four flavors a day
    it can take up to a week to produce one of these luxury assortments
    well of course they'll be devoured in no time at all
    for the customer it's one sweet deal *** *** How It's Made Luxury Chocolates | Chocolate Making In Factory | How is chocolate made in factories - YouTube !!!
    %uh
    well
    ever since chocolate was discovered people have had a craving for it
    today's luxury chocolates take our addiction to a whole new level
    they at marshmallow cream and lots of pure butter
    to a mix of sugar and corn syrup to whip up some butter cream chocolate
    and
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    water vanilla and a special yeast enzyme complete the recipe
    the enzyme or enhance the creaminess
    they took the buttercream between ridged rollers
    with shaping into creamy columns the world
    a wire slices them into bite-size morsels
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    they tempt the butter creams to a uniform height I'll
    now
    chocolate loses up through the slats so this conveyor to cut the bottoms up the
    creams
    then it's on to a cool surface to solidify
    do next
    the creams travel through two curtains have chocolate well be encoded
    on the bottoms again do
    %uh a worker uses her fingers to make a symbol on the top
    it's a clue as to what's inside that ripped through a seven and a half meter
    long cooling tunnel
    hardens the chocolate and it's a feast for the eyes
    you can look but don't taste these chocolates are headed to the stock rims
    now production takes the sweeter and as they cook up
    a caramel filling they add sugar and salt to water
    followed by corn syrup and a lot of heavy cream well
    home
    they fire up the burner and turn on the mixer home
    they add butter to enhance the flavor as the mix comes to a bubbling Boyle
    it caramelized its then they kill the heat
    otherwise the next ingredient pure vanilla would evaporate
    do
    do
    dreams
    and they apply a non-stick substance
    to a big pan then pour the caramel into it
    I'll
    are they leave it to set overnight
    the next day they divide the caramel slab into squares
    I'll %uh
    duh
    home they fear the caramel squares into a device
    with circular knives it's called again cutter
    and it slices the squares into strips I'll
    they turn the sliced square sideways and it goes through the gang cutter again
    to create carrabelle cubes they'd s the caramels with starch
    so they won't stick to each other as they go through the chocolate coating
    system
    and
    and that's how they get the caramels
    in the chocolate and to make corneal cherry chocolate
    they'll the cherries into a revolving pant they add sugar crystals
    and as the cherries roll around to get an even coating I'll
    door or
    along with the sugar these cherries have been coated with a special enzyme
    it will turn the sugar to liquid over the next
    days
    for juicier cherry taste the
    the enzyme effect is why the cherries get an extra coated with chocolate
    it creates a solid shell that contains the sugary liquid
    the
    and now they're ready for cherry-picking chocoholics
    do each box of chocolates contains eighteen to twenty different varieties
    since they make three to four flavors today he can take up to a week
    to produce one of these luxury assortments do
    of course they'll be devoured in no time at all
    %uh for the customer it's one sweet do:
    dutton
    this looks like a banana but its actually
    a plant ain't a stable food in many parts of the world
    on in tropical countries like Austria Rica
    it's made into a popular snack called the plan paint chips
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    the cycle from fruit to snack begins here %uh
    a worker cleans of the room the last spring from the mature plant Aintree
    brudnoy prepares the route for planting
    as if it were stedman's
    in time it will grow into a mature plant a new tree limbs
    the %uh after about nine months
    the plant anus ready to harvest bread
    %uh nope %uh
    when a worker picks the fruit the wrap it in plastic
    to protect it against in sex and disease each mature tree
    yields only one bushel a fruit its entire life but once he harvests the
    mature tree
    it's the trees offspring that yield more fruit *** *** How To Make Chocolate Balloon Bowls... - YouTube !!! *** *** How chocolate is made - YouTube !!!
    hi Michael didn't complete double
    you know each other countries well done let me show you which one
    big this one but the Caddy brinkley them to enjoy a cup
    account now the way to cope they all %uh Japanese at killing the entrenched in
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    I'm going to tell you and show you all about me
    making doubt that the this little like lowered the cookout bring
    be plowed up on me by a pool cue
    paint my called me make you have to test the spelling bee
    of pain creature acts it between
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    this texting funneled take that pic club
    I think it would be a final plastic right up we'll keep
    I got the upper hand football be turned bright yellow orange red willing to
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    the cab but can be home to the bank he but they have to become
    I need anybody up left elbow pad
    looking paddled
    in fact that gap ad by between twenty
    in fifty heap developed got out the but you might know me
    couple from the cocoa bean good job good mate
    rocky paper towel wrap we had to go through ranking
    just don't taste like chocolate let me show you how it's done
    engine kind and hang begins people still do it K
    Morocco Kathy going to this back
    for a few weeks deferment act enough momentum back
    they going to this back to jiang sign for a few more weeks
    after heated dry year old
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    let me tell you a little bit about drug testing
    chopper and the long importing his chin world
    it's Diane about fifteen hundred years ago in nineteen Afghan in live now
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    taking the mad have text you didn't tell me
    can make a special drink for religious family
    basically they're making the world first catch up
    Gill taken people hot chocolate it could drink on the back
    let's check in a row think kathie cannot tell you how to make
    jingle the back something to now in look like you're ready
    narrowly beat me ingrained Amanda stone came up
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    used by millions we think this stuff
    producing here now you gotta put them
    hot water and truck quickly
    if you make them
    you bernie & at the root that playing three to help
    communique conclude lol
    case my leading Corp
    act Lincoln the GAD drop that channel yep
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    baptist me nearly

    within the honeybee is arriving name chocolate with got beer
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    the one count

    %um
    at the first chapter by then bank then morry amalia should mean the old fashion
    way to make a chocolate bar from the Cook County
    if we take is grounded chocolate and we just not there
    we gonna be able to make it back that's hot
    no Jack taken out cut-rate likely grow a gimmick icing on the cake
    and use burning to go home
    we got butterflies capitalisation whenever you want and that

    dracula make and you've got your Chocolat
    him *** ***